Calling vegetarians, here's a watermelon feta recipe from Salt Block Cooking, 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks (Andrews McMeel, May 2013) by Mark Bitterman.

Watermelon and Feta on a Salt Block

Makes 2 servings

Sprinkle some salt on a slice of watermelon and its flesh contracts to subtle firmness, its aroma blooms, and its flavor crescendos. If that’s what a few scattered crystals can achieve, imagine what lavishing that slice with the unerring saline expanse of a salt block will do to it: fragrant, sensual, symphonic.

1 (8 by 12 by 2-inch) salt block platter, or 2 smaller blocks
4 (½-inch-thick) quarter slices large watermelon, rinds removed, or 8 (½-inch-thick) quarter slices small watermelon
3 ounces feta, crumbled
6 fresh mint leaves, slivered

Chill the salt block platter in the refrigerator for at least 2 hours. 

Arrange the melon slices on the block, slightly overlapping—the more the overlap, the less salt imparted to the melon. Scatter the feta and mint leaves over the top. Serve immediately. For added pop, allow the dish to stand 20 minutes before serving.

(*Recipe excerpted from 'Salt Block Cooking' by Mark Bitterman- Andrews McMeel Publishing, May 2013- reproduced with permission)